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Harvested at the beginning of October followed by a soft pressing of the grapes to produce a must with lambrusco skins rich in colour. The following maceration transfers colour, taste and aroma to the juice which becomes wine after a temperature-controlled fermentation phase. Next comes a period of settling, until December/January to allow a natural cleaning from all impurities. The wine is then stored in temperature-controlled, constant-pressure steel tanks for up to two months. During this period the second fermentation gives to Otello its typical sparkling characteristic.
Silver - Sommelier Wine Awards 2017, Bronze - IWC 2016, 5 Grappoli - Duemilavini 2016, Gran Medaglia D'Oro Vinitaly 2015, Gold medal - Challenge International Bordeaux